A family favorite, and certainly mine, is this spicy and flavorful soup with a nod to Thailand. Guaranteed to warm you up on a chilly evening and especially wonderful if you happen to have a nasty little head cold. You can adjust the spiciness to suit your taste and if spicy just isn't your thing leave out the curry altogether and it is still delicious.
Coconut Curry Soup
1 large chicken breast half, thinly sliced
2 Tbs. oil
3 cloves garlic, crushed
2 cups chicken broth
1 can coconut milk
1 heaping Tbs. Asian red curry
1/4 cup soy sauce
1 small onion, thinly sliced
1 can bean sprouts
1 can sliced water chestnuts (optional)
1 package shredded coleslaw mix
4 bundles of mung bean noodles (optional)
|Chicken is sliced super thin|
In a large soup pot heat oil and cook sliced chicken. Add garlic and onions. Continue to cook until onions are tender. Pour in broth, coconut milk and a coconut milk can full of water. Stir in curry and soy sauce. Add sprouts and chestnuts, stir to combine. Stir in coleslaw mix. Bring to a simmer and cook until cabbage softens. Serve plain or with noodles.
|Asian red curry paste. Wonderful flavor and spice.|
To prepare noodles: Soak noodles in cold water while you make the soup. When the soup is finished add the noodles just before serving. Stir them in to warm through and remove from heat. Do not boil the noodles.
|Four bundles of mung bean noodles soaking in cold water|
Mung bean noodles are super easy to prepare and fun to eat. Certainly different from traditional pasta, but quite enjoyable. I make the soup both, with or without the noodles and it is fantastic either way.
Served with some crispy egg rolls and hot mustard or sweet and sour sauce to dip them in and you have a wonderful Asian meal to enjoy.